Effects of Gel Properties and Water Migration during Ultra-High Pressure Coupled Heat Treatment on Bighead Carp Surimi

Authors :: Yiqian ZOU
Haiqiang CHEN
Zhuoguan PAN
Aimei ZHOU
Source :: Shipin gongye ke-ji, Vol 44, Iss 23, Pp 70-79 (2023)
Publication Year :: 2023
Publisher :: The editorial department of Science and Technology of Food Industry, 2023.
Abstract: In order to elucidate the mechanism of the changes in gel properties of bighead carp surimi during ultra-high pressure coupled heat treatment, this paper investigated the changes in gel properties, protein structure and water migration of bighead carp surimi during ultra-high pressure coupled heat treatments (300 MPa/5 min, 40 ℃/30 min, 90 ℃/20 min), and carried out clustered heat maps and Pearson correlation analyses. The results showed that ultra-high pressure coupled heat treatment significantly improved the gel properties of bighead carp surimi (P

Subjects :: ultra-high pressure coupled heat treatment
surimi
bighead carp
protein
water mobility
Food processing and manufacture
TP368-456

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